Mix all the ingredients for the marinade (everything except for the ribs, soybean sprouts and spring onions) in a bowl with a fork until the honey has mixed well with the other ingredients.
Cut the ribs into individual ribs and put them in the bowl, turn them thoroughly in the marinade, then leave them covered in the refrigerator for at least 4 hours, or better one day.
Then take a large oven dish or baking sheet, rub with oil (I recommend sesame oil) and distribute the ribs on it, save the leftover marinade!
Set the gas stove to level 7, I don`t know exactly how it is with the electric stove, but quite high. Bake for a quarter of an hour, then remove, turn the ribs over, collect the stock with a spoon and pour over the ribs, then put in the oven for another 15 minutes, take out again, turn over and pour in again for 15 minutes. Then ribs should be ready.
The result should be golden brown ribs, if the ribs cook more in the stock and fry less, then you should increase the temperature in between so that the stock overcooks and ribs get the right color, but if they are more likely to burn, you should use the rest Pour in the marinade + a few tablespoons of water. In any case, add the rest of the marinade shortly before the end of the cooking time!
My tip: if the ribs look already done, they have a nice color (a little black doesn`t do any harm, that`s the caramelized honey) and they look crispy if you add fresh soybean sprouts and coarsely chopped spring onions and bake for a few minutes until both are done, but still crisp.
In any case, serve with Chinese fragrant rice! The amount of ribs is variable, only the shape / tray has to be big enough that each rib can lie on its own, otherwise they won`t get crispy!
The amount given for the marinade is enough for a little more.
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